Ingredients

The following ingredients have 24 Servings
  • 1/2 cup whole milk
  • 16 tbsp unsalted butter (+4 tbsp, divided )
  • 1/4 cup granulated sugar (+1 tsp, divided )
  • 1/4 cup water (warm)
  • 1 tsp dry active yeast
  • 1 3/4 tsp salt
  • 3 eggs (room temperature, lightly beaten )
  • 4 1/4 cup all purpose flour
  • 1 egg yolk (room temperature)
  • 1 tbsp water

Instruction

  • In a small saucepan (or in a 2 c. glass measuring cup, in the microwave) scald the milk, 16 tbsp. butter and 1/4 c. of sugar. The butter should be mostly melted. Pour the mixture into the bowl of a stand mixer. Add 1 c. of flour, the salt, mix on low. In a measuring cup, add the 1 tsp. sugar, warm water and the yeast. Allow the yeast to proof for about 5 minutes. Meanwhile add the eggs one at a time, mixing until incorporated. Alternate adding the proofed yeast mixture and the remaining flour. Mix just until a soft and sticky dough forms (please note that the dough will be EXTRA soft... don't add any excess flour to it).
  • Scrape the dough out into a lightly greased bowl and cover with plastic wrap. Turn your oven on to 200 degrees, then turn it off as soon as it reaches that temperature. Place the bowl inside and allow to rise for 1 1/2 hours.
  • Dust two large pieces of parchment paper with flour. Divide the dough in half, place the balls of dough onto the parchment and roll into large circles. Brush 2 tbsp. of butter over each circle, then transfer to a cookie sheet and place in the refrigerator to chill for 1 hour, preferably more. The longer it rests the lighter and flakier the rolls will be.
  • Remove the dough from the refrigerator and cut each circle into 12 equal wedges. Cut a small slit at the top of each piece (the outer edge) to help the crescents form their shape when rolling. Starting from the outside, roll the dough up into a crescent shape, buttered side in. Place onto two lined baking sheet (3 rows of 8 on each sheet). You should end up with a total of 24 rolls. If baking batches one at a time, keep the other in the refrigerator while one is in the oven. Brush the tops with the egg yolk and water mixture.
  • Place into the oven and bake at 400 degrees for 10-15 minutes or until golden brown. If you live in a dry climate I'd suggest placing a baking pan full of hot water on the lowest rack in your oven, this will help create steam and will keep the crescent rolls soft and tender.